Vol 28, Issue 4, 2016

Published: 2017-11-04

Regular Articles

response surface optimization of ultrasound assisted extraction (uae) of phycocyanin from microalgae spirulina platensis

Hady Hadiyanto, Suttrisnorhadi Suttrisnorhadi

227-234
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effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk

Oguz Gursoy, Yusuf Yilmaz, Ozge Gokce, Kubra Ertan

235-241
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effects of concentration of jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of saccharomyces cerevisiae, torulaspora delbrueckii jk08 and pichia anomala jk04

Agung Wahyono, Sae-Byuk Lee, Soo-Hwan Yeo, Woo-Won Kang, Heui-Dong Park

242-250
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mycorrhizal inoculation modulates root morphology and root phytohormone responses in trifoliate orange under drought stress

Jin Liu, Cha Guo, Zi-Li Chen, Jia-Dong He, Ying-Ning Zou

251-256
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common mycelium network of mycorrhizas alters plant biomass and soil properties between trifoliate orange seedlings

Yan-Xing YAO, You-Gen Lou, Ze-Zhi Zhang, Li Jin, Chang-Lin Li, Fu-Yuan Su, Xian Pei, Qiang-Sheng Wu, Shou-Kun Yang

257-263
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fatty acid composition of buffalo and bovine milk as affected by roughage source – silage versus hay

Pencho Ivanov Penchev, Yordanka Ilieva, Tatyana Ivanova, Rumen Kalev

264-270
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Short Communication

consumer behavior - people intolerant to gluten and gluten-free offer in the public catering sector

Daniela Šálková, Pavla Hošková

271-276
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glucosinolate biosynthesis as influenced by growth media and auxin in hairy root cultures of kale (brassica oleracea var. acephala)

Sook Young Lee, Sun Ju Bong, Jae Kwang Kim, Sang Un Park

277-282
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breast meat quality of broilers fed fermented red ginseng marc powder mixed with red-koji during storage

Sam Churl Kim, Gee Dong Lee, In Hag Choi

283-287
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chemical composition of the essential oil of morella parvifolia (benth.) parra-o. from the venezuelan andes

Flor Dolveni Mora, Bladimiro Silva, Vanessa Hernandez, Luis Beltran Rojas, Juan Carmona

288-290
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